Jicama, Radish and Mango Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
2 tablespoons plus 1 tsp. lime juice |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons olive oil |
1 small shallot, minced |
1 medium jicama (about 1 lb.) |
8 medium radishes, thinly sliced |
1 medium ripe but firm mango, diced |
large boston lettuce leaves, for serving, optional |
2 teaspoons chopped fresh parsley |
Directions:
1. In a large bowl, whisk together 2 Tbsp. lime juice, mustard, salt and pepper. Whisk in oil and shallot.
2. Using a sharp knife, cut ends off jicama and peel by cutting from top to bottom. Cut jicama into matchstick-size pieces and toss with remaining 1 tsp. lime juice.
3. Just before serving, add jicama, radishes and mango to bowl with dressing. Toss well to coat. Line a serving platter with lettuce leaves, if desired, and pile salad in center. Sprinkle with parsley and serve.
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